U.S. patent number 4,980,177 [Application Number 07/377,494] was granted by the patent office on 1990-12-25 for reduced-calorie saliva stimulating chewing gum compositions and methods for preparing same.
This patent grant is currently assigned to Warner-Lambert Company. Invention is credited to Subraman R. Cherukuri, Steven M. Faust, Gul Mansukhani.
United States Patent |
4,980,177 |
Cherukuri , et al. |
December 25, 1990 |
Reduced-calorie saliva stimulating chewing gum compositions and
methods for preparing same
Abstract
The present invention pertains to a reduced-calorie saliva
stimulating chewing gum composition which contains (A) a gum base
having an enhanced hydrophilic nature, (B) a bulking agent, (C) an
effective sweetening agent, and (D) a homogeneous mixture of a
hydrophilic polymer present in an anhydrous carrier. In another
embodiment, chewing gum contains (A) a gum base which comprises (a)
an elastomer, (b) a medium molecular weight polyvinyl acetate
polymer, (c) an acetylated monoglyceride, (d) a wax having a
melting point below about 60.degree. C. and (e) a material selected
from the group consisting of elastomer solvents, emulsifiers,
plasticizers, fillers, and mixtures thereof, (B) a bulking agent,
(C) a sweetening agent, and (D) a homogeneous mixture of a
hydrophilic polymer present in an anhydrous carrier.
Inventors: |
Cherukuri; Subraman R. (Towaco,
NJ), Faust; Steven M. (Stanhope, NJ), Mansukhani; Gul
(Staten Island, NY) |
Assignee: |
Warner-Lambert Company (Morris
Plains, NJ)
|
Family
ID: |
25473927 |
Appl.
No.: |
07/377,494 |
Filed: |
July 7, 1989 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
|
|
939918 |
Dec 10, 1986 |
4872884 |
|
|
|
Current U.S.
Class: |
426/3; 426/4 |
Current CPC
Class: |
A23G
4/20 (20130101); A23G 4/205 (20130101); A23G
4/02 (20130101); A23G 4/06 (20130101); A23G
4/066 (20130101); A23G 4/10 (20130101); A23G
4/14 (20130101); A23G 4/08 (20130101); A23V
2002/00 (20130101); Y10S 426/804 (20130101); A23V
2002/00 (20130101); A23V 2250/642 (20130101); A23V
2200/22 (20130101); A23V 2002/00 (20130101); A23V
2250/6416 (20130101); A23V 2250/642 (20130101); A23V
2200/22 (20130101); A23V 2002/00 (20130101); A23V
2250/51082 (20130101); A23V 2250/30 (20130101); A23V
2250/022 (20130101); A23V 2250/192 (20130101); A23V
2250/6406 (20130101); A23V 2250/21 (20130101); A23V
2250/18 (20130101); A23V 2002/00 (20130101); A23V
2200/22 (20130101); A23V 2250/51082 (20130101); A23V
2250/30 (20130101); A23V 2250/022 (20130101); A23V
2250/192 (20130101); A23V 2250/6406 (20130101); A23V
2250/18 (20130101) |
Current International
Class: |
A23G
4/00 (20060101); A23G 4/02 (20060101); A23G
003/30 () |
Field of
Search: |
;426/3-6,804,548,658 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Hunter; Jeanette
Attorney, Agent or Firm: Scola, Jr.; Daniel A. Bell; Craig
M.
Parent Case Text
BACKGROUND OF THE INVENTION
This application is a continuation-in-part of application Ser. No.
939,918, filed Dec. 10, 1986 now U.S. Pat. No. 4,872,884.
Claims
We claim:
1. A reduced-calorie saliva stimulating chewing gum composition
which comprises:
(A) a gum base present in an amount from about 40% to about 75%, by
weight of the chewing gum composition, which comprises:
(a) an elastomer present in an amount from about 0.5% to about 20%
by weight of the gum base;
(b) a medium molecular weight polyvinyl acetate polymer having a
molecular weight from about 35,000 to about 55,000 present in an
amount from about 10% to about 25%, by weight of the gum base;
(c) an acetylated monoglyceride present in an amount from about
4.5% to about 10%, by weight of the gum base;
(d) a wax having a melting point below about 60.degree. C. present
in an amount from about 6% to about 10%, by weight of the gum base;
and
(e) a material selected from the group consisting of elastomer
solvents, emulsifiers, plasticizers, fillers, and mixtures thereof,
present in an amount to bring the total amount of gum base to 100%,
by weight of the gum base;
(B) a sweetener bulking agent present in an amount up to about 60%,
by weight of the chewing gum composition;
(C) an effective amount of a sweetening agent; and;
(D) a homogenous mixture of a hydrophilic polymer selected from the
group consisting of cellulose, sodium carboxymethyl cellulose, gum
arabic, carrageenan, and mixtures thereof present in an amount of
at least about 1.5% in an anhydrous carrier selected from the group
consisting of glycerin, propylene glycol, oils, boiled corn syrups,
boiled lycasin and mixtures thereof.
2. The reduced-calorie chewing gum composition according to claim
1, wherein the hydrophilic polymer is sodium carboxymethyl
cellulose.
3. The reduced-calorie chewing gum composition according to claim
1, wherein the hydrophilic polymer is present in an amount from
about 1.5% to about 10%, by weight of the chewing gum
composition.
4. The reduced-calorie chewing gum composition according to claim
1, wherein the anhydrous carrier is selected from the group
consisting of glycerine, propylene glycol, and mixtures
thereof.
5. The reduced-calorie chewing gum composition according to claim
1, wherein the anhydrous carrier is present in an amount from about
1% to about 20%, by weight of the chewing gum composition.
6. The reduced-calorie chewing gum composition according to claim
1, wherein the elastomer is selected from the group consisting of
natural gums, synthetic gums, and mixtures thereof.
7. The reduced-calorie chewing gum composition according to claim
1, wherein the elastomer is present in an amount from about 2.5% to
about 15%, by weight of the gum base.
8. The reduced-calorie chewing gum composition according to claim
1, wherein the polyvinyl acetate polymer is present in amount from
about 12% to about 17%, by weight of the gum base.
9. The reduced-calorie chewing gum composition according to claim
1, further comprising a low molecular weight polyvinyl acetate
polymer having a molecular weight from about 12,000 to about 16,000
present in an amount up to about 17%, by weight of the gum
base.
10. The reduced-calorie chewing gum composition according to claim
9, wherein the low molecular weight polyvinyl acetate polymer is
present in an amount from about 12% to about 17%, by weight of the
gum base.
11. The reduced-calorie chewing gum composition according to claim
9, wherein the mole ratio of low molecular weight polyvinyl acetate
polymer to medium molecular weight polyvinyl acetate polymer is
from about 1:0.5 to about 1:1.5, respectively.
12. The reduced-calorie chewing gum composition according to claim
1, wherein the acetylated monoglyceride has a saponification value
above about 400.
13. The reduced-calorie chewing gum composition according to claim
1, wherein the acetylated monoglyceride is present in an amount
from about 5% to about 9%, by weight of the gum base.
14. The reduced-calorie chewing gum composition according to claim
1, wherein the wax is a paraffin wax having a melting point between
about 45.degree. C. and about 55.degree. C.
15. The reduced-calorie chewing gum composition according to claim
1, wherein the wax is present in an amount from about 7% to about
9.5%, by weight of the gum base.
16. The reduced-calorie chewing gum composition according to claim
1, wherein the elastomer solvent is present and is selected from
the group consisting of the pentaerythritol ester of partially
hydrogenated wood and gum rosin, the pentaerythritol ester of wood
and gum rosin, the glycerol ester of wood rosin, the glycerol ester
of partially dimerized wood and gum rosin, the glycerol ester of
polymerized wood and gum rosin, the glycerol ester of tall oil
rosin, the glycerol ester of wood and gum rosin and the partially
hydrogenated wood and gum rosin and the partially hydrogenated
methyl ester of wood and rosin, and mixtures thereof.
17. The reduced-calorie chewing gum composition according to claim
1, wherein the elastomer solvent is present in an amount from about
2% to about 12%, by weight of the gum base.
18. The reduced-calorie chewing gum composition according to claim
1, wherein the plasticizer is present and is a hydrogenated
vegetable oil selected from the group consisting of soybean oil,
cotton seed oil, and mixtures thereof.
19. The reduced-calorie chewing gum composition according to claim
1, wherein the plasticizer is present in an amount from about 5% to
about 13%, by weight of the gum base.
20. The reduced-calorie chewing gum composition according to claim
1, wherein the filler is present in an amount from about 15% to
about 40%, by weight of the gum base.
21. The reduced-calorie chewing gum composition according to claim
1, wherein the sweetener bulking agent is present in an amount from
about 25% to about 60%, by weight of the gum composition.
22. The reduced-calorie chewing gum composition according to claim
1, wherein the sweetening agent is present in an amount from about
0.001% to about 3%, by weight of the gum composition.
23. The reduced-calorie chewing gum composition according to claim
1, wherein the hydrophilic polymer in an anhydrous carrier further
comprises an organic acid present in an amount from about 0.5% to
about 10%, by weight of the gum composition.
24. A reduced-calorie saliva stimulating chewing gum composition
which comprises:
(A) A gum base present in an amount from about 40% to about 75%, by
weight of the chewing gum composition, which comprises:
(a) an elastomer present in an amount from about 0.5% to about 20%,
by weight of the gum base;
(b) a medium molecular weight polyvinyl acette polymer, having a
molecular weight from about 35,000 to about 55,000, present in an
amount from about 10% to about 25%, by weight of the gum base;
(c) an acetylated monoglyceride present in an amount from about
4.5% to about 10%, by weight of the gum base;
(d) a wax having a melting point below about 60.degree. C. present
in an amount from about 6% to about 10%, by weight of the gum
base;
(e) an elastomer solvent present in an amount from about 2% to
about 11%, by weight of the gum base;
(f) a plasticizer in an amount from about 5% to about 14%, by
weight of the gum base;
(g) a filler in an amount from about 15% to about 40%, by weight of
the gum base; and
(B) a sweetener bulking agent present in an amount up to about 60%,
by weight of the chewing gum composition;
(C) an effective amount of a sweetening agent; and
(D) a homogenous mixture of a hydrophilic polymer selected from the
group consisting of cellulose, sodium carboxymethyl cellulose, gum
arabic, carageenan and mixtures thereof, present in an amount of at
least about 1.5% in an anhydrous carrier selected from the group
consisting of glycerin, propylene glycol, oils, boiled corn syrup,
boiled lycasin and mixtures thereof;
25. A method for preparing a reduced-calorie saliva stimulating
chewing gum composition which comprises the steps of:
(1) providing the following ingredients of the chewing gum
composition;
(A) a gum base present in an amount from about 40% to about 75% by
weight of the chewing gum composition, which comprises:
(a) an elastomer present in an amount from about 0.5% to about 20%
by weight of the gum base;
(b) a medium molecular weight polyvinyl acetate polymer having a
molecular weight from about 35,000 to about 55,000 present in an
amount from about 10% to about 25% by weight of the gum base;
(c) an acetylated monoglyceride present in an amount from bout 4.5%
to about 10%, by weight of the gum base;
(d) a wax having a melting point below about 60.degree. C. present
in an amount from about 6% to about 10%, by weight of the gum base;
and
(e) a material selected from the group consisting of elastomer
solvents, emulsifiers, plasticizers, fillers, and mixtures thereof,
present in an amount to bring the total amount of gum base to 100%,
by weight of the gum base;
(B) a sweetener bulking agent present in an amount up to about 60%,
by weight of the chewing gum composition;
(C) an effective amount of a sweetening agent; and
(D) a monogeneous mixture of a hydrophilic polymer selected from
the group consisting of cellulose, sodium carboxymethyl cellulose,
gum arabic, carageenan and mixtures thereof, present in an amount
of at least about 1.5% in an anhydrous carrier selected from the
group consisting of glycerin, propylene glycol, oils, boiled corn
syrup, boiled lycasin and mixtures thereof;
(2) admixing the ingredients in step (A) to form a uniform mixture;
and
(3) admixing the ingredients in steps (B), (C) and (D) to the
mixture of step (2) to form a uniform mixture.
26. A reduced-calorie saliva stimulating chewing gum composition
which comprises:
(A) a gum base having an enhanced hydrophilic nature present in an
amount from about 40% to about 75% by weight of the chewing gum
composition;
(B) a sweetener bulking agent present in an amount up to about 60%,
by weight of the chewing gum composition;
(C) an effective amount of a sweetening agent; and
(D) a homogeneous mixture of a hydrophilic polymer selected from
the group consisting of cellulose, sodium carboxymethyl cellulose,
gum arabic, carrageenan, and mixtures thereof present in an amount
of at least about 1.5% in an anhydrous carrier selected from the
group consisting of glycerin, propylene glycol, oils, boiled corn
syrup, boiled lycasin and mixtures thereof.
27. The reduced-calorie chewing gum composition according to claim
26, wherein the hydrophilic polymer is sodium carboxymethyl
cellulose.
28. The reduced-calorie chewing gum composition according to claim
26, wherein the hydrophilic polymer is present in an amount from
about 1.5% to about 10%, by weight of the chewing gum
composition.
29. The reduced-calorie chewing gum composition according to claim
26, wherein the anhydrous carrier is selected from the group
consisting of glycerin, propylene glycol, and mixtures thereof.
30. The reduced calorie chewing gum composition according to claim
26, wherein the anhydrous carrier is present in an amount from
about 1% to about 20%, by weight of the chewing gum
composition.
31. The reduced-calorie chewing gum composition according to claim
26, wherein the bulking agent is present in an amount from about
25% to about 60%, by weight of the gum composition.
32. The reduced-calorie chewing gum composition according to claim
26, wherein the sweetening agent is present in an amount from about
0.001% to about 3%, by weight of the gum composition.
33. The reduced-calorie chewing gum composition according to claim
26, wherein the hydrophilic polymer in an anhydrous carrier further
comprises an organic acid present in an amount from about 0.5% to
about 10%, by weight of the gum composition.
34. A method for preparing a reduced-calorie saliva stimulating
chewing gum composition which comprises the steps of:
(1) providing the following ingredients of the chewing gum
composition:
(A) a gum base having an enhanced hydrophilic nature present in an
amount from about 40% to about 75%, by weight of the chewing gum
composition;
(B) a bulking agent present in an amount up to about 60%, by weight
of the chewing gum composition;
(C) an effective amount of a sweetening agent; and
(D) a homogeneous mixture of a hydrophilic polymer present in an
amount of at least about 1.5% in an anhydrous carrier;
(2) admixing the ingredients in step (A) to form a uniform mixture;
and
(3) admixing the ingredients in steps (B), (C) and (D) to the
mixture of step (2) to form a uniform mixture.
Description
FIELD OF THE INVENTION
This inVention pertains to a reduced-calorie chewing gum
composition having improved saliva stimulating properties. More
particularly, this invention pertains to a chewing gum composition
comprising a high gum base-low bulking agent composition and a
saliva stimulating hydrophilic polymer in an anhydrous carrier. The
improved chewing gum compositions may be used to prepare a wide
variety of reduced-calorie gum products. The present invention also
pertains to methods for preparing the improved reduced-calorie
saliva stimulating chewing gum compositions.
DESCRIPTION OF THE PRIOR ART
Reduced-calorie chewing gum compositions are well known in the art.
Reduced-calorie chewing gums generally contain about 25% of a
water-insoluble gum base, about 40% to about 90% of a bulking agent
(filler or texturizing agent), a water-soluble flavoring agent, and
water-soluble sweetening agents such as sucrose and corn syrup in
sugar gums, and sorbitol, mannitol and intense sweeteners in
sugarless gums. The gum base may also contain plasticizers or
softeners to improve the consistency and texture of the gum.
One approach to prepare a reduced-calorie gum involves replacing
the soluble sugar and sugar alcohol bulking agents with low calorie
alternatives such as inert fillers and texturizing agents. Gums
prepared in this manner generally have poor texture because the
sugar and sugar alcohol bulking agents not only impart sweetness
but also provide a discontinuity to the gum base which results in a
softer more pleasant mouth feel.
Another approach to prepare a reduced-calorie gum involves using a
high gum base-low bulking agent chewing gum composition. Gums of
this type generally have poor texture and have a hard, tight,
rubbery chew. Furthermore because carbohydrates (bulking agents)
promote salivation, these high base gums usually do not stimulate
saliva formation and are not juicy.
Saliva stimulating chewing gum compositions are also well known in
the art. These gums contain a saliva stimulating agent which is
usually an organic acid derived from natural products such as
fruits, vegetables, plants, and milk. To stimulate saliva
formation, these acids must be present in high concentrations,
above about 3% by weight, which produces a perceptible sour taste
in the gum.
U.S. Pat. No. 4,698,223, issued to Perfetti et al. and assigned to
Gum Base Co., SPA, discloses a no-calorie chewing gum composition
which comprises from 92% to 99% of a gum base, up to 4% of
glycerol, and up to 3% of a flavoring agent. The gum base comprises
from 8% to 15% of an elastomer, from 10% to 30% of a hydrogenated
or partially hydrogenated animal or vegetable oil, from 10% to 39%
of an inert mineral filler, from 8%.to 25% of polyvinyl acetate,
from 4% to 9% of fatty acid glycerides, from 15% to 25% of resins,
from 2% to 6% of natural gum, from 4% to 12% of wax and up to 0.05%
of antioxidants.
U.S. Pat. No. 4,088,788, issued to Ream et al. and assigned to Wm.
Wrigley Jr. Company, discloses saliva stimulating chewing gum
compositions comprising a gum base, a sweetening agent, a flavoring
agent and a combination of at least 3% of an organic acid together
with at least 0.01% to 0.3% of saccharin to promote salivation.
U.S. Pat. No. 4,151,270, issued to Ream et al. and assigned to Wm.
Wrigley Jr. Company, discloses saliva stimulating chewing gum
compositions comprising a gum base, a sweetening agent, a flavoring
agent and a combination of at least 3% of an organic acid together
with at least 10% of fructose to promote salivation.
U.S. Pat. No. 4,241,091, issued to Stroz et al. and assigned to
Life Savers, Inc., discloses a non-adhesive chewing gum composition
which comprises a gum base, a non-caloric sweetening agent, a
flavoring agent, water, a thickening agent, a filler, a softening
agent and a slip agent. The thickening agent may be sodium
carboxymethyl cellulose.
U.S. Pat. No. 4,252,830, issued to Kehoe et al. and assigned to
Life Savers, Inc., discloses a calorie-free chewing gum base which
contains high levels of inert fillers, a softening agent, a
non-caloric sweetening agent, and a flavoring agent. The gum base
may also contain a plasticizer which may be sodium carboxymethyl
cellulose.
While the above chewing gum compositions provide reduced-calorie
gums and saliva stimulating gums having improved qualities, none of
the above compositions provides a satisfactory gum composition
which is both reduced-calorie and saliva stimulating. Accordingly,
it would be commercially advantageous to provide a reduced-calorie
saliva stimulating chewing gum without a high filler and organic
acid content and which has a soft chew texture. The present
invention provides such an improved reduced-calorie saliva
stimulating chewing gum which may be used in a wide variety of gum
products without the disadvantages characteristic of previously
known products. The present invention also pertains to methods for
preparing the improved reduced-calorie saliva stimulating chewing
gum compositions.
SUMMARY OF THE INVENTION
The present invention pertains to a reduced-calorie saliva
stimulating chewing gum composition which comprises (A) a gum base
having an enhanced hydrophilic nature present in an amount from
about 40% to about 75%, by weight of the chewing gum composition,
(B) a bulking agent present in an amount up to about 60%, by weight
of the chewing gum composition, (C) an effective amount of a
sweetening agent, and (D) a homogeneous mixture of a hydrophilic
polymer present in an amount of at least about 1.5% in an anhydrous
carrier. In another embodiment, the invention pertains to a
reduced-calorie saliva stimulating chewing gum composition which
comprises (A) a gum base present in an amount from about 40% to
about 75%, by weight of the chewing gum composition, which
comprises (a) an elastomer present in an amount from about 0.5% to
about 20%, by weight of the gum base, (b) a medium molecular weight
polyvinyl acetate polymer having a molecular weight from about
35,000 to about 55,000 present in an amount from about 10% to about
25%, by weight of the gum base, (c) an acetylated monoglyceride
present in an amount from about 4.5% to about 10%, by weight of the
gum base, (d) a wax having a melting point below about 60.degree.
C. present in an amount from about 6% to about 10%, by weight of
the gum base, and (e) a material selected from the group consisting
of elastomer solvents, emulsifiers, plasticizers, fillers, and
mixtures thereof, present in an amount to bring the total amount of
gum base to 100%, by weight of the gum base, (B) a bulking agent
present in an amount up to about 60%, by weight of the chewing gum
composition, (C) an effective amount of a sweetening agent, and (D)
a homogeneous mixture of a hydrophilic polymer present in an amount
of at least about 1.5% in an anhydrous carrier. The reduced-calorie
chewing gum compositions may be used with a wide variety of gum
products. The present invention also pertains to methods for
preparing the reduced-calorie chewing gum compositions.
BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 depicts in graphic format the juiciness intensity, on a
scale of 0 to 100 versus time, of the chewing gum compositions of
examples 1-3.
DETAILED DESCRIPTION OF THE INVENTION
The present invention pertains to a reduced-calorie saliva
stimulating chewing gum composition which comprises (A) a gum base
having an enhanced hydrophilic nature present in an amount from
about 40% to about 75%, by weight of the chewing gum composition,
(B) a bulking agent present in an amount up to about 60%, by weight
of the chewing gum composition, (C) an effective amount of a
sweetening agent, and (D) a homogeneous mixture of a hydrophilic
polymer present in an amount of at least about 1.5% in an anhydrous
carrier. In another embodiment, the invention pertains to a
reduced-calorie saliva stimulating chewing gum composition which
comprises (A) a gum base present in an amount from about 40% to
about 75%, by weight of the chewing gum composition, which
comprises (a) an elastomer present in an amount from about 0.5% to
about 20%, by weight of the gum base, (b) a medium molecular weight
polyvinyl acetate polymer having a molecular weight from about
35,000 to about 55,000 present in an amount from about 10% to about
25%, by weight of the gum base, (c) an acetylated monoglyceride
present in an amount from about 4.5% to about 10%, by weight of the
gum base, (d) a wax having a melting point below about 60.degree.
C. present in an amount from about 6% to about 10%, by weight of
the gum base, and (e) a material selected from the group consisting
of elastomer solvents, emulsifiers, plasticizers, fillers, and
mixtures thereof, present in an amount to bring the total amount of
gum base to 100%, by weight of the gum base, (B) a bulking agent
present in an amount up to about 60%, by weight of the chewing gum
composition, (C) an effective amount of a sweetening agent, and (D)
a homogeneous mixture of a hydrophilic polymer present in an amount
of at least about 1.5% in an anhydrous carrier.
As used herein, the term "reduced-calorie composition" means a
composition having a caloric value two thirds or less than that of
a conventional composition. The term "tight" or "rubbery" chew
refers to a chewing gum composition which requires a large amount
of muscular chewing effort to masticate or to a composition which
provides a gum bolus with high elasticity and bounce and which is
difficult to deform.
Applicants have discovered a gum base containing a low melting
point wax which does not require a high level of bulking agent to
plasticize the gum base and render it soft during chewing. The
novel gum base may be used at higher than normal levels in chewing
gum compositions in place of a bulking and/or a sweetening agent to
prepare high base-low bulking agent reduced-calorie gums which do
not have rubbery or tight chew characteristics. The improved gum
base possesses increased hydrophilic properties over conventional
gum bases and appears to increase in size during chewing releasing
flavoring and sweetening agents which would normally be entrapped
in the gum base while maintaining a soft chew texture.
Reduced-calorie chewing gum compositions prepared with the
inventive high base-low bulking agent composition are less
hygroscopic (have lower moisture-pickup) and are less prone to
becoming stale than conventional reduced-calorie gum compositions
while having comparable firmness and texture. Applicants have also
discovered that the presence of a hydrophilic polymer in an
anhydrous carrier in a high gum base-low bulking agent gum
composition provides a reduced-calorie gum having a pleasant saliva
stimulating effect without a sour taste useful in the treatment of
xerostomia.
The elastomers (rubbers) employed in the gum base of the present
invention will vary greatly depending upon various factors such as
the type of gum base desired, the consistency of gum composition
desired and the other components used in the composition to make
the final chewing gum product. The elastomer may be any
water-insoluble polymer known in the art, and includes those gum
polymers utilized for chewing gums and bubble gums. Illustrative
examples of suitable polymers in gum bases include both natural and
synthetic elastomers. For example, those polymers which are
suitable in gum base compositions include, without limitation,
natural substances (of vegetable origin) such as chicle, natural
rubber, crown gum, nispero, rosidinha, jelutong, perillo, niger
gutta, tunu, balata, guttapercha, lechi capsi, sorva, gutta kay,
and the like, and mixtures thereof. Examples of synthetic
elastomers include, without limitation, styrene-butadiene
copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene, and the like, and mixtures thereof.
The amount of elastomer employed in the gum base will vary greatly
depending upon various factors such as the type of gum base used,
the consistency of the gum composition desired and the other
components used in the composition to make the final chewing gum
product. In general, the elastomer will be present in the gum base
in an amount from about 0.5% to about 20%, and preferably from
about 2.5% to about 15%, by weight of the gum base.
The polyvinyl acetate polymer employed in the gum base of the
present invention is a polyvinyl acetate polymer having a medium
molecular weight, specifically, having a mean average molecular
weight in the range from about 35,000 to about 55,000. This medium
molecular weight polyvinyl acetate polymer will preferably have a
viscosity from about 35 seconds to about 55 seconds (ASTM
designation D1200-82 using a Ford cup viscometer procedure). The
medium molecular weight polyvinyl acetate polymer will be present
in the gum base in an amount from about 10% to about 25%, and
preferably from about 12% to about 27%, by weight of the gum
base.
The medium molecular weight polyvinyl acetate polymer may also be
blended with a low molecular weight polyvinyl acetate polymer. The
low molecular weight polyvinyl acetate polymer will have a mean
average molecular weight in the range from about 12,000 to about
16,000. This low molecular weight polyvinyl acetate polymer will
preferably have a viscosity from about 14 seconds to about 16
seconds (ASTM designation D1200-82 using a Ford cup viscometer
procedure). The low molecular weight polyvinyl acetate polymer will
be present in the gum base in an amount up about 17%, and
preferably from about 12% to about 17%, by weight of the gum
base.
When a low molecular weight polyvinyl acetate polymer is blended
with a medium molecular weight polyvinyl acetate polymer, the
polymers will be present in a mole ratio from about 1:0.5 to about
1:1.5, respectively.
The medium molecular weight polyvinyl acetate polymer may also be
blended with a high molecular weight polyvinyl acetate polymer. The
high molecular weight polyvinyl acetate polymer will have a mean
average molecular weight in the range from about 65,000 to about
95,000. The high molecular weight polyvinyl acetate polymer will be
present in the gum base in an amount up to about 5%, by weight of
the gum base.
The acetylated monoglycerides in the present invention, like the
polyvinyl acetate polymer, serve as plasticizing agents. While the
saponification value of the acetylated monoglycerides is not
critical, preferable saponification values are 278 to 292, 316 to
331, 370 to 380, and 430 to 470. A particularly preferred
acetylated monoglyceride has a saponification value above about
400. Such acetylated monoglycerides generally have an acetylation
value (percentage acetylated) above about 90 and a hydroxyl value
below about 10 (Food Chemical Codex (FCC) III/P508 and the revision
of AOCS).
The use of acetylated monoglycerides in the present gum base is
preferred over the use of bitter polyvinyl acetate (PVA)
plasticizers, in particular, triacetin. The acetylated
monoglycerides will be present in the gum base in an amount from
about 4.5% to about 10%, and preferably from about 5% to about 9%,
by weight of the gum base.
The wax in the gum base of the present invention softens the
polymeric elastomer mixture and improves the elasticity of the gum
base. The waxes employed will have a melting point below about
60.degree. C., and preferably between about 45.degree. C. and about
55.degree. C. A preferred wax is low melting paraffin wax. The wax
will be present in the gum base in an amount from about 6% to about
10%, and preferably from about 7% to about 9.5%, by weight of the
gum base.
In addition to the low melting point waxes, waxes having a higher
melting point may be used in the gum base in amounts up to about
5%, by weight of the gum base. Such high melting waxes include
beeswax, vegetable wax, candelilla wax, carnuba wax, most petroleum
waxes, and the like, and mixtures thereof.
In addition to the components set out above, the gum base includes
a variety of traditional ingredients, such as a component selected
from the group consisting of elastomer solvents, emulsifiers,
plasticizers, fillers, and mixtures thereof. These ingredients are
present in the gum base in an amount to bring the total amount of
gum base to 100%.
The gum base may contain elastomer solvents to aid in softening the
elastomer component. Such elastomer solvents may comprise those
elastomer solvents known in the art, for example, terpinene resins
such as polymers of alpha-pinene or beta-pinene, methyl, glycerol
and pentaerythritol esters of rosins and modified rosins and gums,
such as hydrogenated, dimerized and polymerized rosins, and
mixtures thereof. Examples of elastomer solvents suitable for use
herein include the pentaerythritol ester of partially hydrogenated
wood and gum rosin, the pentaerythritol ester of wood and gum
rosin, the glycerol ester of wood rosin, the glycerol ester of
partially dimerized wood and gum rosin, the glycerol ester of
polymerized wood and gum rosin, the glycerol ester of tall oil
rosin, the glycerol ester of wood and gum rosin and the partially
hydrogenated wood and gum rosin and the partially hydrogenated
methyl ester of wood and rosin, and the like, and mixtures thereof.
The elastomer solvent may be employed in the gum base in amounts
from about 2% to about 15%, and preferably from about 7% to about
11%, by weight of the gum base.
The gum base may also include emulsifiers which aid in dispersing
the immiscible components into a single stable system. The
emulsifiers useful in this invention include glyceryl monostearate,
lecithin, fatty acid monoglycerides, diglycerides, propylene glycol
monostearate, and the like, and mixtures thereof. A preferred
emulsifier is glyceryl monostearate. The emulsifier may be employed
in amounts from about 2% to about 15%, and preferably from about 7%
to about 11%, by weight of the gum base.
The gum base may also include plasticizers or softeners to provide
a variety of desirable textures and consistency properties. Because
of the low molecular weight of these ingredients, the plasticizers
and softeners are able to penetrate the fundamental structure of
the gum base making it plastic and less viscous. Useful
plasticizers and softeners include lanolin, palmitic acid, oleic
acid, stearic acid, sodium stearate, potassium stearate, glyceryl
triacetate, glyceryl lecithin, glyceryl monostearate, propylene
glycol monostearate, acetylated monoglyceride, glycerine, and the
like, and mixtures thereof. Waxes, for example, natural and
synthetic waxes, hydrogenated vegetable oils, petroleum waxes such
as polyurethane waxes, polyethylene waxes, paraffin waxes,
microcrystalline waxes, fatty waxes, sorbitan monostearate, tallow,
propylene glycol, mixtures thereof, and the like, may also be
incorporated into the gum base. The plasticizers and softeners are
generally employed in the gum base in amounts up to about 20%, and
preferably in amounts from about 9% to about 17%, by weight of the
gum base.
Preferred plasticizers are the hydrogenated vegetable oils and
include soybean oil and cottonseed oil which may be employed alone
or in combination. These plasticizers provide the gum base with
good texture and soft chew characteristics. These plasticizers and
softeners are generally employed in amounts from about 5% to about
14%, and preferably in amounts from about 5% to about 13.5%, by
weight of the gum base.
In another preferred embodiment, the softening agent is anhydrous
glycerin, such as the commercially available United States
Pharmacopeia (USP) grade. Glycerin is a syrupy liquid with a sweet
warm taste and has a sweetness of about 60% of that of cane sugar.
Because glycerin is hygroscopic, it is important that the anhydrous
glycerin be maintained under anhydrous conditions throughout the
preparation of the chewing gum composition.
The gum base of this invention may also include effective amounts
of bulking agents such as mineral adjuvants which may serve as
fillers and textural agents. Useful mineral adjuvants include
calcium carbonate, magnesium carbonate, alumina, aluminum
hydroxide, aluminum silicate, talc, tricalcium phosphate, dicalcium
phosphate, and the like, and mixtures thereof. These fillers or
adjuvants may be used in the gum base compositions in various
amounts. Preferably the amount of filler, when used, will be
present in an amount from about 15% to about 40%, and preferably
from about 20% to about 30%, by weight of the gum base.
A variety of traditional ingredients may be optionally included in
the gum base in effective amounts such as coloring agents,
antioxidants, preservatives, flavoring agents, and the like. For
example, titanium dioxide and other dyes suitable for food, drug
and cosmetic applications, known as F. D. & C. dyes, may be
utilized. An anti-oxidant such as butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA), propyl gallate, and mixtures
thereof, may also be included. Other conventional chewing gum
additives known to one having ordinary skill in the chewing gum art
may also be used in the gum base.
In a preferred embodiment, the invention is directed at a gum base
comprising in percentages by weight of the gum base (a) an
elastomer present in an amount from about 0.5% to about 20%, (b) a
medium molecular weight polyvinyl acetate polymer having a
molecular weight from about 35,000 to about 55,000 present in an
amount from about 10% to about 25%, (c) an acetylated monoglyceride
present in an amount from about 4.5% to about 10%, (d) a wax having
a melting point below about 60.degree. C. present in an amount from
about 6% to about 10%, (e) an elastomer solvent present in an
amount from about 2% to about 11%, (f) a plasticizer in an amount
from about 5% to about 14%, and (g) a filler in an amount from
about 15% to about 40%.
The present invention extends to methods of making the improved gum
base compositions. The manner in which the gum base components are
admixed is not critical and is performed using standard techniques
and apparatus known to those skilled in the art. In a typical
method, an elastomer is admixed with an elastomer solvent and/or a
plasticizer and/or an emulsifier and agitated for a period of from
1 to 30 minutes. After blending is complete, the polyvinyl acetate
component is admixed into the mixture. The medium molecular weight
polyvinyl acetate is preferably admixed prior to addition of the
optional low molecular weight polyvinyl acetate to prevent the
creation of pockets of polyvinyl acetate within the elastomer
mixture. The remaining ingredients, such as the low melting point
wax, are then admixed, either in bulk or incrementally, while the
gum base mixture is blended again for 1 to 30 minutes.
In a preferred embodiment, the invention is directed to a method
for preparing a gum base which comprises the steps of (1) providing
the following ingredients of the gum base in percentages by weight
(a) an elastomer present in an amount from about 0.5% to about 20%,
(b) a medium molecular weight polyvinyl acetate polymer having a
molecular weight from about 35,000 to about 55,000 present in an
amount from about 10% to about 25%, (c) an acetylated monoglyceride
present in an amount from about 4.5% to about 10%, (d) a wax having
a melting point below about 60.degree. C. present in an amount from
about 6 to about 10%, and (e) a component selected from the group
consisting of elastomer solvents, emulsifiers, plasticizers,
fillers, and mixtures thereof, present in an amount to bring the
total amount of gum base to 100%, and (2) admixing the ingredients
in step (1) to form a uniform mixture.
Once prepared, the inventive gum base having an enhanced
hydrophilic nature may be stored for future use or may be
formulated with the saliva stimulating agents and conventional
additives to prepare a wide variety of chewing gum compositions.
The gum base may be used in sugar and sugarless containing chewing
gum products to prepare a reduced-calorie saliva stimulating gum
product.
Other gum bases having an enhanced hydrophilic nature and suitable
for use in chewing gum compositions in higher than conventional
amounts may also be employed in the present invention. In general,
these gum bases may be employed in amounts up to 99%, preferably
from about 40% to about 85%, and more preferably from about 40% to
about 75%, by weight of the chewing gum composition. Suitable gum
bases having an enhanced hydrophilic nature include, for example,
those disclosed in U.S. Pat. No. 4,698,223, which disclosure is
incorporated herein by reference. The gum base is formulated with
the inventive saliva stimulating agents and conventional additives
to prepare a wide variety of chewing gum compositions.
The amount of gum base employed in the chewing gum composition will
vary depending on such factors as the type of gum base used, the
consistency desired, and the other components used to make the
final chewing gum product. In general, the gum base will be present
in the chewing gum composition in an amount from about 40% to about
75%, and preferably from about 50% to about 65%, by weight of the
chewing gum composition.
The hydrophilic polymers which may be employed in the present
invention to stimulate saliva are those polymers which have a
strong affinity for binding, or absorbing water, and which swell
and form reversible gels. Useful hydrophilic polymers include,
without limitation, cellulose derivatives, gum derivatives and
miscellaneous other hydrophilic polymers. Useful cellulose
derivatives include cellulose, methyl cellulose, sodium
carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl
cellulose, and the like, and mixtures thereof. Useful gum
derivatives include gum arabic, carrageenan, xanthan, zein, and the
like, and mixtures thereof. Other useful hydrophilic polymers
include alginates, corn syrup solids, maltodextrins, and the like,
and mixtures thereof. The preferred hydrophilic polymers are
selected from the group consisting of cellulose, sodium
carboxymethyl cellulose, gum arabic, carrageenan, and mixtures
thereof. The most preferred hydrophilic polymer is sodium
carboxymethyl cellulose.
The hydrophilic polymers in the present invention are employed in
amounts effective to promote salivation when chewed in a gum
composition. In general, the hydrophilic polymer will be present in
the chewing gum composition in an amount of at least about 1.5%,
preferably from about 1.5% to about 10%, and more preferably from
about 2% to about 4%, by weight of the chewing gum composition.
The anhydrous carriers in the present invention are those carriers
capable of dispersing the hydrophilic polymer so that the polymer
can be admixed uniformly into the chewing gum composition. Useful
anhydrous carriers include, without limitation, glycerin, propylene
glycol, oils, boiled corn syrups, boiled lycasin, and the like, and
mixtures thereof. The preferred anhydrous carriers are selected
from the group consisting of glycerin, propylene glycol, and
mixtures thereof. The most preferred anhydrous carrier is
glycerin.
The anhydrous carriers in the present invention are employed in
amounts effective to disperse the hydrophilic polymer. In general,
the anhydrous carrier will be present in the chewing gum
composition in an amount from about 1% to about 20%, preferably
from about 5% to about 12%, and more preferably from about 7% to
about 9%, by weight of the chewing gum composition.
The bulking agents (carriers, extenders), in the present invention
may be water-soluble and include sweetening agents selected from
the group consisting of, but not limited to, monosaccharides,
disaccharides, polysaccharides, sugar alcohols, and mixtures
thereof; randomly bonded glucose polymers such as those polymers
distributed under the tradename POLYDEXTROSE by Pfizer, Inc.,
Groton, Connecticut; isomalt (a racemic mixture of
alpha-D-glucopyranosyl-1,6-mannitol and
alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the
tradename PALATINIT by Suddeutsche Zucker), maltodextrins;
hydrogenated starch hydrolysates; hydrogenated hexoses;
hydrogenated disaccharides; minerals, such as calcium carbonate,
talc, titanium dioxide, dicalcium phosphate, celluloses and the and
the like, and mixtures thereof. Bulking agents may be used in
amounts up to about 60%, and preferably in amounts from about 25%
to about 60%, by weight of the chewing gum composition.
Suitable sugar bulking agents include monosaccharides,
disaccharides and polysaccharides such as xylose, ribulose, glucose
(dextrose), mannose, galactose, fructose (levulose), sucrose
(sugar), maltose, invert sugar, partially hydrolyzed starch and
corn syrup solids, and mixtures thereof. Mixtures of sucrose and
corn syrup solids are the preferred sugar bulking agents.
Suitable sugar alcohol bulking agents include sorbitol, xylitol,
mannitol, galactitol, maltitol, and mixtures thereof. Mixtures of
sorbitol and mannitol are the preferred sugar alcohol bulking
agents.
Maltitol is a sweet, non-caloric water-soluble sugar alcohol useful
as a bulking agent in the preparation of non-caloric beverages and
foodstuffs and is more fully described in U.S. Pat. No. 3,708,396,
which disclosure is incorporated herein by reference. Maltitol is
made by hydrogenation of maltose which is the most common reducing
disaccharide and is found in starch and other natural products.
Suitable hydrogenated starch hydrolysates include those disclosed
in U.S. Pat. Nos. Re. 25,959, 3,356,811, 4,279,931 and various
hydrogenated glucose syrups and/or powders which contain sorbitol,
hydrogenated disaccharides, hydrogenated higher polysaccharides, or
mixtures thereof. Hydrogenated starch hydrolysates are primarily
prepared by the controlled catalytic hydrogenation of corn syrups.
The resulting hydrogenated starch hydrolysates are mixtures of
monomeric, dimeric, and polymeric saccharides. The ratios of these
different saccharides give different hydrogenated starch
hydrolysates different properties. Mixtures of hydrogenated starch
hydrolysates, such as LYCASIN, a commercially available product
manufactured by Roquette Freres of France, and HYSTAR, commercially
available product manufactured by Lonza, Inc., of Fairlawn, N.J.,
are also useful.
The sweetening agents (sweeteners) used may be selected from a wide
range of materials including water-soluble sweeteners,
water-soluble artificial sweeteners, water-soluble sweeteners
derived from naturally occurring water-soluble sweeteners,
dipeptide based sweeteners, and protein based sweeteners, including
mixtures thereof. Without being limited to particular sweeteners,
representative categories and examples include:
(a) water-soluble sweetening agents such as dihydrochalcones,
monellin, steviosides, glycyrrhizin, dihydroflavenol, and sugar
alcohols such as sorbitol, mannitol, maltitol, and
L-aminodicarboxylic acid aminoalkenoic acid ester amides, such as
those disclosed in U.S. Pat. No. 4,619,834, which disclosure is
incorporated herein by reference, and the like, and mixtures
thereof;
(b) water-soluble artificial sweeteners such as soluble saccharin
salts, i.e., sodium or calcium saccharin salts, cyclamate salts,
the sodium, ammonium or calcium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4- one-2,2-dioxide, the
potassium salt of 3,4-dihydro-6-
methyl-1,2,3-oxathiazine-4-one-2,2-dioxide (Acesulfame-K), the free
acid form of saccharin, and the like, and mixtures thereof;
(c) dipeptide based sweeteners, such as L-aspartic acid derived
sweeteners, such as L-aspartyl-L-phenylalanine methyl ester
(Aspartame) and materials described in U.S. Pat. No. 3,492,131,
L-alpha- aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl-D-alaninamide
hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine
and L-aspartyl-L-2,5-dihydrophenylglycine,
L-aspartyl-2,5-dihydro-L-phenylalanine;
L-aspartyl-L-(1-cyclohexen)-alanine, and the like, and mixtures
thereof;
(d) water-soluble sweeteners derived from naturally occurring
water-soluble sweeteners, such as chlorinated derivatives of
ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such
as derivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose,
known, for example, under the product designation of Sucralose;
examples of chlorodeoxysucrose and chlorodeoxygalactosucrose
derivatives include but are not limited to:
1-chloro-1'-deoxysucrose; 4-chloro-4-deoxy-alpha-D-galacto
-pyranosyl-alpha-D-fructofuranoside, or
4-chloro-4deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galacto
-pyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or
4,1'-dichloro-4,1'-dideoxygalactosucrose;
1',6'-dichloro-1',6'-dideoxysucrose;
4-chloro-4-deoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D
-fructo-furanoside, or 4,1',6'-trichloro
-4,1',6'-trideoxygalactosucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galacto
-pyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or
4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose;
6,1',6'-trichloro-6,1',6'-trideoxysucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-di-deo
xy-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro-4,6,1',6'-tetradeoxygalacto -sucrose; and
4,6,1',6'-tetrachloro-4,6,1',6'-tetradeoxy-sucrose, and mixtures
thereof; and
(e) protein based sweeteners such as thaumaoccous danielli
(Thaumatin I and II).
The intense sweetening agents of the present invention may be used
in many distinct physical forms well known in the art to provide an
initial burst of sweetness and/or a prolonged sensation of
sweetness. Without being limited thereto, such physical forms
include free forms, such as spray dried, powdered, and beaded
forms, and encapsulated forms, and mixtures thereof.
In general, an effective amount of intense sweetener is utilized to
provide the level of sweetness desired, and this amount will vary
with the sweetener selected. The amount of intense sweetener will
normally be present in amounts from about 0.001% to about 3%, by
weight of the gum composition, depending upon the sweetener used.
The exact range of amounts for each type of sweetener is well known
in the art and is not the subject of the present invention.
In addition to the saliva stimulting agents of the present
invention, organic acids may also be present in the gum to
stimulate saliva formation. Suitable organic acids are selected
from the group consisting of acidic acid, ascorbic acid, citric
acid, fumaric acid, lactic acid, malic acid, tartaric acid, and
mixtures thereof. Organic acids when used will be present in the
gum in an amount from about 0.5% to about 10%, preferably from
about 3% to about 10%, and more preferably from about 3% to about
6%, by weight of the chewing gum composition.
The gum composition may include effective amounts of conventional
additives selected from the group consisting of plasticizers,
softeners, emulsifiers, waxes, fillers, mineral adjuvants,
flavoring agents (flavors, flavorings), coloring agent (colorants,
colorings), antioxidants, acidulants, thickening agents, and the
like, and mixtures thereof. These ingredients are present in the
chewing gum composition in an amount to bring the total amount of
chewing gum composition to 100%. Some of these additives may serve
more than one purpose. For example, in sugarless gum compositions,
a sweetener, such as sorbitol or other sugar alcohol, may also
function as a bulking agent.
The plasticizers, softening agents, mineral adjuvants, waxes and
antioxidants discussed above, as being suitable for use in the gum
base, may also be used in the chewing gum composition. Examples of
other conventional additives which may be used include emulsifiers,
such as lecithin and glyceryl monostearate, thickening agents, used
alone or in coodination with other softeners, such as methyl
cellulose, alginates, carrageenan, xanthan gum, gelatin, carob,
tragacanth, and locust bean, acidulants such as malic acid. adipic
acid, citric acid, tartaric acid, fumaric acid, and mixtures
thereof, and fillers, such as those discussed above under the
category of mineral adjuvants.
The flavoring agents which may be used include those flavors known
to the skilled artisan, such as natural and artificial flavors.
These flavorings may be chosen from synthetic flavor oils and
flavoring aromatics and/or oils, oleoresins and extracts derived
from plants, leaves, flowers, fruits, and so forth, and
combinations thereof. Nonlimiting representative flavor oils
include spearmint oil, cinnamon oil, oil of wintergreen (methyl
salicylate), peppermint oil, clove oil, bay oil, anise oil,
eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice,
oil of sage, mace, oil of bitter almonds, and cassia oil. Also
useful flavorings are artificial, natural and synthetic fruit
flavors such as vanilla, and citrus oils including lemon, orange,
lime, grapefruit, and fruit essences including apple, pear, peach,
grape, strawberry, raspberry, cherry, plum, pineapple, apricot and
so forth. These flavoring agents may be used in liquid or solid
form and may be used individually or in admixture. Commonly used
flavors include mints such as peppermint, menthol, artificial
vanilla, cinnamon derivatives, and various fruit flavors, whether
employed individually or in admixture.
Other useful flavorings include aldehydes and esters such as
cinnamyl acetate, cinnamaldehyde, citral diethylacetal,
dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so
forth may be used. Generally any flavoring or food additive such as
those described in Chemicals Used in Food Processing, publication
1274, pages 63-258, by the National Academy of Sciences, may be
used.
Further examples of aldehyde flavorings include but are not limited
to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic
aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral,
i.e. alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon,
lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream),
heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla,
cream), alpha-amyl cinnamaldehyde (spicy fruity flavors),
butyraldehyde (butter, cheese), valeraldehyde (butter, cheese),
citronellal (modifies, many types), decanal (citrus fruits),
aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits),
aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry
fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde
(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5heptenal,
i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and
2-dodecenal (citrus, mandarin), cherry, grape, strawberry
shortcake, mixtures thereof and the like.
The flavoring agent may be employed in either liquid form and/or
dried form. When employed in the latter form, suitable drying means
such as spray drying the oil may be used. Alternatively, the
flavoring agent may be absorbed onto water soluble materials, such
as cellulose, starch, sugar, maltodextrin, gum arabic and so forth
or may be encapsulated. The actual techniques for preparing such
dried forms are well known and do not constitute a part of this
invention.
The flavoring agents of the present invention may be used in many
distinct physical form well known in the art to provide an initial
burst of flavor and/or a prolonged sensation of flavor. Without
being limited thereto, such physical forms include free forms, such
as spray dried, powdered, and beaded forms, and encapsulated forms,
and mixtures thereof.
The amount of flavoring agent employed herein is normally a matter
of preference subject to such factors as the type of final chewing
gum composition, the individual flavor, the gum base employed, and
the strength of flavor desired. Thus, the amount of flavoring may
be varied in order to obtain the result desired in the final
product and such variations are within the capabilities of those
skilled in the art without the need for undue experimentation. In
gum compositions, the flavoring agent is generally present in
amounts from about 0.02% to about 5%, and preferably from about
0.1% to about 2%, and more preferably, from about 0.8% to about
1.8%, by weight of the chewing gum composition.
The coloring agents useful in the present invention are used in
amounts effective to produce the desired color. These coloring
agents include pigments which may be incorporated in amounts up to
about 6%, by weight of the gum composition. A preferred pigment,
titanium dioxide, may be incorporated in amounts up to about 2%,
and preferably less than about 1%, by weight of the gum
composition. The colorants may also include natural food colors and
dyes suitable for food, drug and cosmetic applications. These
colorants are known as F.D.& C. dyes and lakes. The materials
acceptable for the foregoing uses are preferably water-soluble.
Illustrative nonlimiting examples include the indigoid dye known as
F.D.& C. Blue No.2, which is the disodium salt of
5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.&
C. Green No.1 comprises a triphenylmethane dye and is the
monosodium salt of 4-[4-(N-ethyl -p-sulfoniumbenzylamino)
diphenylmethylene]-[1-(N-ethyl -N-p-sulfoniumbenzyl)
-delta-2,5-cyclohexadieneimine]. A full recitation of all F.D.&
C. colorants and their corresponding chemical structures may be
found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd
Edition, in volume 5 at pages 857-884, which text is incorporated
herein by reference.
Suitable oils and fats usable in gum compositions include partially
hydrogenated vegetable or animal fats, such as coconut oil, palm
kernel oil, beef tallow, lard, and the like. These ingredients when
used are generally present in amounts up to about 7%, and
preferably up to about 3.5%, by weight of the gum composition.
In a preferred embodiment, the invention is directed at a
reduced-calorie saliva stimulating chewing gum composition
comprising (A) a gum base present in an amount from about 40% to
about 75%, by weight of the chewing gum composition, which
comprises (a) an elastomer present in an amount from about 0.5% to
about 20%, by weight of the gum base, (b) a medium molecular weight
polyvinyl acetate polymer having a molecular weight from about
35,000 to about 55,000 present in an amount from about 10% to about
25%, by weight of the gum base, (c) an acetylated monoglyceride
present in an amount from about 4.5% to about 10%, by weight of the
gum base, (d) a wax having a melting point below about 60.degree.
C. present in an amount from about 6% to about 10%, by weight of
the gum base, (e) an elastomer solvent present in an amount from
about 2% to about 11%, by weight of the gum base, (f) a plasticizer
in an amount from about 5% to about 14%, by weight of the gum base,
and (g) a filler in an amount from about 15% to about 40%, by
weight of the gum base, and (B) a bulking agent present in an
amount up to about 60%, by weight of the chewing gum composition,
(C) an effective amount of a sweetening agent, and (D) a
homogeneous mixture of a hydrophilic polymer present in an amount
of at least about 1.5% in an anhydrous carrier.
The present invention also includes a method for preparing the
improved chewing gum compositions, including both chewing gum and
bubble gum formulations. The chewing gum compositions may be
prepared using standard techniques and equipment known to those
skilled in the art. The apparatus useful in accordance with the
present invention comprises mixing and heating apparatus well known
in the chewing gum manufacturing arts, and therefore the selection
of the specific apparatus will be apparent to the artisan.
In such a method, a chewing gum composition is made by admixing the
inventive gum base with the other ingredients of the final desired
chewing gum composition. Other ingredients will usually be
incorporated into the composition as dictated by the nature of the
desired composition as well known by those having ordinary skill in
the art. The ultimate chewing gum compositions are readily prepared
using methods generally known in the food technology and chewing
gum arts.
For example, the inventive gum base is heated to a temperature
sufficiently high to soften the base without adversely effecting
the physical and chemical make up of the base. The optimal
temperatures utilized may vary depending upon the composition of
the gum base used, but such temperatures are readily determined by
those skilled in the art without undue experimentation.
The gum base is conventionally melted at temperatures that range
from about 60.degree. C. to about 120.degree. C. for a period of
time sufficient to render the base molten. For example, the gum
base may be heated under these conditions for a period of about
thirty minutes just prior to being admixed incrementally with the
remaining ingredients of the gum composition such as the
plasticizer, the softener, the bulking agent, the sweetener, and/or
fillers, coloring agents and flavoring agents to plasticize the
blend as well as to modulate the hardness, viscoelasticity and
formability of the base. Mixing is continued until a uniform
mixture of gum composition is obtained. Thereafter the gum
composition mixture may be formed into desirable chewing gum
shapes.
In one embodiment, the invention is directed to a method for
preparing a reduced-calorie saliva stimulating chewing gum
composition which comprises the steps of (1) providing the
following ingredients of the chewing gum composition (A) a gum base
present in an amount from about 40% to about 75%, by weight of the
chewing gum composition, (B) a bulking agent present in an amount
up to about 60%, by weight of the chewing gum composition, (C) an
effective amount of a sweetening agent, and (D) a homogeneous
mixture of a hydrophilic polymer present in an amount of at least
about 1.5% in an anhydrous carrier, (2) admixing the ingredients in
step (A) to form a uniform mixture, and (3) admixing the
ingredients in steps (B), (C) and (D) to the mixture of step (2) to
form a uniform mixture.
In another embodiment, the invention is directed to a method for
preparing a reduced-calorie saliva stimulating chewing gum
composition which comprises the steps of (pb 1) providing the
following ingredients of the chewing gum composition (A) a gum base
present in an amount from about 40% to about 75%, by weight of the
chewing gum composition, which comprises (a) an elastomer present
in an amount from about 0.5% to about 20%, by weight of the gum
base, (b) a medium molecular weight polyvinyl acetate polymer
having a molecular weight from about 35,000 to about 55,000 present
in an amount from about 10% to about 25%, by weight of the gum
base, (c) an acetylated monoglyceride present in an amount from
about 4.5% to about 10%, by weight of the gum base, (d) a wax
having a melting point below about 60.degree. C. present in an
amount from about 6 to about 10%, by weight of the gum base, and
(e) a material selected from the group consisting of elastomer
solvents, emulsifiers, plasticizers, fillers, and mixtures thereof,
present in an amount to bring the total amount of gum base to 100%,
by weight of the gum base, and (B) a bulking agent present in an
amount up to about 60%, by weight of the chewing gum composition,
(C; an effective amount of a sweetening agent, and (D) a
homogeneous mixture of a hydrophilic polymer present in an amount
of at least about 1.5% in an anhydrous carrier, (2) admixing the
ingredients in steps (A) to form a uniform mixture, and (3)
admixing the ingredients in steps (B), (C) and (D) to the mixture
of step (2) to form a uniform mixture.
The present invention is further illustrated by the following
examples which are not intended to limit the effective scope of the
claims. All parts and percentages in the examples and throughout
the specification and claims are by weight of the final composition
unless otherwise specified.
EXAMPLES 1-3
These examples demonstrate a comparison between reduced-calorie
chewing gum compositions containing different levels of the saliva
stimulating agent according to the present invention. The gum base
composition of examples 1-3 are set out in Table 1.
TABLE 1 ______________________________________ GUM BASE COMPOSITION
(Percent By Weight) Ingredient Examples 1-3
______________________________________ Elastomer 10.0 Polyvinyl
acetate low molecular weight 12.0 medium molecular weight 12.0
Acetylated monoglyceride 6.5 Wax 9.0 Glyceryl ester of partially
8.0 hydrogenated wood resin Partially hydrogenated 9.0 soybean oil
Emulsifier 8.0 Filler 25.5
______________________________________
The chewing gum composition of example 1-3 are set out in Table
2.
TABLE 2 ______________________________________ CHEWING GUM
COMPOSITION (Percentages By Weight) EXAMPLE Ingredient 1 2 3
______________________________________ Gum Base 65.0 65.0 65.0
Carbohydrates 25.9 24.9 23.9 Softening agent 0.2 0.2 0.2 Flavoring
agent 2.4 2.4 2.4 Free and Encapsulated 1.5 1.5 1.5 Sweetening
Agent Glycerin 5.0 5.0 5.0 Sodium -- 1.0 2.0 carboxymethyl
cellulose ______________________________________
The gum compositions were prepared by first melting the gum base
and then admixing the softening agent with the base. The
carbohydrates and flavoring agent were then admixed with the base.
The sweetening agent was admixed last with the base maintaining the
temperature of the mixture below 48.degree. C. so that the
encapsulated sweetening agent would not melt.
The saliva stimulating properties (juiciness) of the chewing gums
of examples 1-3 were judged by an expert panel on an intensity
scale of 0 (worst) to 100 (best) after 0.5, 2, 4, 6, and 10 minutes
of chewing time. The juiciness intensities of the chewing gums of
examples 1-3 are set out graphically in FIG. 1. The chewing gum
composition of example 1 (no sodium carboxymethyl cellulose) was
judged to have a juiciness intensity of 40. The chewing gum
composition of example 2 (1% sodium carboxymethyl cellulose in 5%
glycerin) was judged to have a juiciness intensity of 40. The
chewing gum composition of example 3 (2% sodium carboxymethyl
cellulose in 5% gylcerin) was judged to have a juiciness intensity
of 60.
Accordingly, the reduced-calorie chewing gum composition of example
3, which contained at least 2% sodium carboxymethyl cellulose in 5%
glycerin, had greater saliva stimulating properties than the gum
compositions of examples 1 and 2 which contained smaller amounts of
the sodium carboxymethyl cellulose (0% and 1%, respectively).
The invention being thus described, it will be obvious that the
same may be varied in many ways. Such variations are not to be
regarded as a departure from the spirit and scope of the invention
and all such modifications are intended to be included within the
scope of the following claims.
* * * * *